Attrib: Boo licious Flickr.
This is the non-meat satay that meat eaters I'm sure will enjoy. It doesn't use the peanut dipping sauce associated with the meat satays, but allows the flavours of the seafood to come through perfectly.  

  • 250 grams (1/2 pound) shrimp  
  • 250 grams (1/2 pound) mackerel, sea bass or any firm white flesh fillet  
  • 50 grams (2 ozs) desiccated coconut  
  • 6 pieces kaffir lime leaves (finely sliced)  
  • 2 tbsp US (30 ml) palm sugar. Palm sugar often comes in crystalline lumps. These would have to be broken up or pounded to measure weight or volume.
  • 3 tbsp (45 ml) Coconut cream. (coconut cream is the lighter oil-layer that separates from the milk on standing. It's particulalry noticeable when the milk is prepared from the coconut itself. The volume called for here would be more than you could get from pre-packaged whole coconut milk but there is a product of coconut cream available. A good Thai brand is "aroi" . Coconut milk and cream has a very short shelf life after opening. Similar to dairy products.  
  • Red capsicum (tiny cubes for garnish) This can be added to the mixture before applying to the satay skewers.  
  • Bamboo skewers or fresh lemongrass may be used  
Processed Ingredients:  
  • 8 shallots  
  • 2 cloves garlic  
  • 2 cm (1 inch) galangal (laos root)  
  • 2 cm (1 inch) kencur (lesser galangal)  
  • 1 tsp US (5 ml) coriander seeds  
  • 1 cm (1/2 inch) fresh turmeric  
  • Mince all ingredients until they turn into a smooth paste. DO NOT FRY (the flavourings are meant to be more subtle than they are for the stronger flavours of meat; generally heating the spice paste strengthens the spice aroma and flavour. Not for this recipe or many fish dishes)  
1. Mix both fish & shrimp in food processor until smooth. 
2. Mix in desiccated coconut and the coconut cream.  
3. Add processed ingredients, mix well. Add salt & sugar to taste.  
4. If the mixture is still too dry, add 1 egg white and a little cooking oil.  
5. Shape the mixture on satay sticks/lemongrass stalk, flatten slightly.  
6. Grill satays until cooked through.  
A  light dipping sauce can be prepared ahead of time by mixing a good quality fish sauce, (Vietnamese fish sauce from the Mekong delta region is considered the best in the region), lime juice, some sliced garlic and a few slices of bird's eye chillie with some sugar. Warm to dissolve the sugar and cool before serving. The proportions are a matter of taste. The fish sauce can be cut by diluting with a little water or by increasing the amount of lime juice. If you don't wish to use fish sauce then a simple vinaigrette would work very well: garlic, lime juice, chillie slices and a dash of vinegar, sugar and salt.